Easy Sweet Potato Salad Recipe for Any Occasion

This Sweet Potato Salad is a colorful, nutritious, and flavorful side dish perfect for any meal. With tender roasted sweet potatoes, crisp celery, and a creamy tangy dressing, it’s a crowd-pleaser that balances sweet, savory, and zesty notes. Ideal for summer BBQs, holiday feasts, or everyday dinners, this salad is easy to make, satisfying, and packed with flavor.

Why You’ll Love This Recipe

• Sweet and tangy: Roasted sweet potatoes and creamy dressing create a balanced flavor.
• Easy to make ahead: Perfect for meal prep or entertaining.
• Nutritious: Full of vitamins, fiber, and natural sweetness.
• Versatile: Add nuts, seeds, or dried fruits to enhance texture.
• Crowd-pleaser: A vibrant side dish that pairs with meats, seafood, or vegetarian mains.

Ingredients

• 4 cups roasted sweet potatoes, diced
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)
• 2 tablespoons toasted pecans or walnuts (optional)

Step-by-Step Instructions

1. Roast sweet potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Roast 25–30 minutes until tender and lightly browned.
2. Prepare dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and pepper.
3. Combine vegetables: In a large bowl, add roasted sweet potatoes, celery, and red onion.
4. Mix in dressing: Pour dressing over vegetables and toss gently until fully coated.
5. Add optional ingredients: Sprinkle with fresh parsley and nuts for extra flavor and texture.
6. Chill: Refrigerate at least 30 minutes before serving to allow flavors to meld.
7. Serve: Adjust seasoning if needed, then serve cold or at room temperature.

Tips & Variations

• Make it vegan: Replace mayonnaise with vegan mayo and Greek yogurt with a dairy-free alternative.
• Add extra crunch: Include roasted pumpkin seeds or sunflower seeds.
• Spicy twist: Add a pinch of cayenne or smoked paprika to the dressing.
• Herbal boost: Mix in fresh dill or chives for more flavor.

Storage & Freezer Instructions

• Refrigerate: Store in an airtight container up to 3 days.
• Do not freeze: Dressing may separate and texture can become mushy when frozen.
• Serve chilled: For best flavor, enjoy cold or at room temperature.

Serving & Pairing Ideas

• Serve as a side with grilled chicken or fish.
• Pair with a green salad or roasted vegetables for a balanced meal.
• Great for picnics, potlucks, or BBQs.
• Garnish with fresh herbs or nuts for extra flavor and visual appeal.

Frequently Asked Questions

Can I use canned sweet potatoes?

Fresh roasted sweet potatoes provide the best texture, but canned sweet potatoes can work in a pinch. Drain well and roast or gently heat before adding to the salad.

Can this salad be made ahead?

Yes! It can be prepared a few hours ahead of time. Refrigerate to allow flavors to meld, but toss just before serving.

Can I add other vegetables?

Absolutely! Roasted bell peppers, corn, or chopped apples add a sweet, crunchy twist.

How do I make it creamier without adding too much mayo?

Combine Greek yogurt and a small amount of olive oil or tahini for creaminess with less mayonnaise.

Ready to Make It?

This Sweet Potato Salad is colorful, flavorful, and perfect for any occasion. Easy to prepare, make ahead, and customize, it’s a side dish everyone will love. Whip it up for dinners, gatherings, or picnics, and enjoy the sweet, tangy, and wholesome flavors in every bite.

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• Cheesy Cauliflower Gratin – creamy, cheesy, and full of flavor
• Tuscan White Bean and Kale Soup – rich, healthy, and comforting

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